· By Red Rice Books
Poached Pears in Red Wine With Orange, Star Anise & Cinnamon
RECIPE AUTHOR: Magali Mutombo
INGREDIENTS:
- 4 firm pears (Bosc or Anjou work best)
- 3 cups red wine (a dry wine like Cabernet or Merlot is ideal)
- 1 cup water
- ¾ cup sugar
- 1 orange (zest + juice)
- 2 cinnamon sticks
- 2 whole star anise
- 3 cloves
- Optional: vanilla extract or vanilla bean for extra warmth
INSTRUCTIONS:
- Peel your pears. Keep the stems on for a beautiful presentation. You can also slice the bottom a little to help them stand later.
- Combine your liquid and spices. In a medium saucepan, add the red wine, water, sugar, orange peel, orange juice, cinnamon sticks, cloves, and star anise. Bring to a gentle simmer. The aroma alone is worth making this recipe.
- Add the pears. Lay them gently into the liquid. They don’t need to be fully submerged — you’ll turn them during cooking.
- Slow-poach. Let the pears simmer for 20–30 minutes, turning occasionally. The heat should be gentle — almost meditative. This is where they transform into jewel-toned beauties.
- Reduce the wine into a syrup. Once the pears are tender, remove them and simmer the liquid until thick and glossy. This becomes the luscious sauce you’ll drizzle on top.
- Serve warm or chilled. Chill for 24 hours at least for maximum flavor. Serve slightly warm with a cold scoop of vanilla ice cream though room temperature is just as delightful.